Class
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Crepes with Salted Caramel Sauce & Apple Compote
Makes 15 Crepes
Crepe Batter
200 grams (approx. 1 3/4 cup) all purpose flour
Gluten-free substitution: 70 grams cornstarch (approximately 1/2 cup)
60 grams (approx. 1/2 cup) buckwheat flour (or use equal amount of additional all purpose flour)
Note: If making gluten-free crepes with the 70 grams of cornstarch, increase the buckwheat flour to 130 grams (approximately 1 cup)
600 ml (approx. 2.5 cups) milk
3 eggs, at room temperature
60 grams (approx. 4 tablespoons) butter
50 ml (approx. 3 1/2 tablespoons) vegetable oil for frying
Salted Caramel Sauce
100 grams (approx. 1/2 cup) white sugar
50 grams (approx. 3 1/2 tablespoons) salted butter
250 ml (approx. 1 cup) heavy cream
Apple Compote
4 apples
20 grams (approx. 1 1/2 tablespoons) white sugar
Optional: 1 tablespoon brandy (can be omitted)
1 cinnamon stick or 1/4 teaspoon ground cinnamon
Pinch of kosher salt
Before Class Steps
Bring eggs to room temperature
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Digital scale for accurate measurements
1 crepe pan, or frying pan
Whisk & spatula
Pastry brush or paper towel
1 large bowl & 2-3 small bowls
3 small or medium-size pots, one with a lid
Dishcloth or kitchen towel
Specialty Items
Get to know Chef Marie
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